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Garam Masala Duck

Roast duck wrap

The moist and crispy duck meat goes so well with Mandarin pancakes.

This is a recipe I make when I really want to splurge. Slow roast duck legs are awesome!

I like to make this with whole duck as well but as I had four duck legs on hand, I decided to use them this time. The slow cooking makes the meat fall of the bone tender. Again… Slow roast duck legs are awesome!!

When finished, you could just eat the succulent meat on it’s own but I usually serve it wrapped in homemade Mandarin pancakes topped with a coriander raita or chilli sauce. Believe me… this is real comfort food.

Enjoy.

Garam masala duck legs

Slow roast garam masala duck legs. Crispy and tender.

Gressingham duck legs

Raw duck legs covered in garam masala, salt and pepper.

Gressingham Duck legs

All cooked and ready for carving

Gressingham Duck Legs

Gressingham duck legs

Gressingham duck legs

Love my I.O.Shen Knife. Perfect for cutting up the leg meat.

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Yield: 3 - 4

Slow Roast Garam Masala Gressingham Duck Legs

Slow Roast Garam Masala Gressingham Duck Legs
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients

Instructions

  1. Sprinkle the duck legs all over with one to two tablespoons garam masala and salt and pepper to taste. Set aside.
  2. Pre-heat your oven to 170c.
  3. When up to temperature, prick each leg with about ten holes using a sharp knife. Be careful just to prick the skin and not the meat.
  4. Place in the oven and roast for a half hour. Then remove and make ten more holes in each. This help the fat escape and make the skin crispier.
  5. Repeat every half hour for two hours.
  6. After two hours, increase the oven temperature to its hottest setting for another 30 minutes.
  7. The duck legs should now be ready. Take out of the oven and allow to rest for 20 minutes. The skin will become crispier as it rests.
  8. Cut into small pieces with a sharp knife and use as you see fit.

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Disclaimer: The Gressingham duck legs used in this recipe were supplied by Gressingham duck. The meat was perfect. You can visit their website here.

melanie

Friday 15th of April 2016

Would this be at 325 degrees Fahrenheit and what would the hottest setting be?

Rachael A

Wednesday 3rd of September 2014

Wow these look so good. Love to have duck as a treat and this is a new and inventive way to do it! Thank you

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